tea treat – Peach Pear Plum Cafe

Pumpkin Pecan Muffins

Posted on October 14, 2017October 14, 2017 by peachpearplumcafe

Fall is here and these muffins welcome the season with wonderful pumpkin and pecan flavors! A simple yet flavorful muffin to satisfy your taste buds. I mixed the pumpkin flavors from my pumpkin pie scones recipe with the awesome pecan topping from my sweet potato casserole dish. These are oh so delicious and so satisfying with each bite.

Ingredients

Dry

2 ½ cups flour

2 cups sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp pumpkin spice

Wet

3 eggs

1 and 1/2 cups pumpkin puree

1 tsp vanilla extract

Pecan Mixture

1 cup flour

8 tbsp butter melted

3/4 cup pecans chopped

1 cup brown sugar

Directions

Preheat Oven to 375 degrees
Prep a regular muffin tin (24 count) with foil cups or butter the muffin tin. Or use 2 mini muffin tins 24 count each (for a total of 48).
Sift all the dry ingredients into a large bowl. Use a whisk to make sure it is mixed well.
Whisk together the wet ingredients.
Combine the wet and dry ingredients until well blended.
To make the pecan mixture, melt the butter in a small pot on the stove. Sprinkle in flour, brown sugar and chopped pecans. Mix well, until flour is not longer visible.
Carefully fold in 3/4 of the pecan mixture until evenly blended.
Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.
Sprinkle the rest of the pecan mixture over the tops of each muffin.
Bake in the oven for 20 to 25 minutes if using regular muffin tin. Bake for 12 to 18 minutes if using mini muffin tins.
When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
Plate them and enjoy!

Thanks for reading and hope you enjoy them!

Katie

Pumpkin Pie Scones

Posted on August 25, 2017May 16, 2018 by peachpearplumcafe

This scone recipe is based off of one of my all time favorite pumpkin pie recipes. A pie recipe that does not require a crust. It’s a simple yet delicious recipe. The pumpkin flavor isn’t over powering and the tasty topping is a sweet treat with each bite. Smelling them bake in the oven is just such a glorious aroma. My mouth waits in anticipation each time I bake them. To help distract you from watching the timer like I do, prep a cup of coffee or tea to enjoy with the scones. They pair so well together. Hope you enjoy.

I’d like to thank Betty Crocker Cookbook from the 1990’s for the delicious pie recipe. It has been so much fun to modify and play around with this new pumpkin scone recipe.

Dry Ingredients

2 cups flour (sifted)
1 tbsp baking powder
⅓ cup brown sugar
¼ cup sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp orange peel
2 tsp pumpkin pie spice
⅛ tsp salt

1 stick of frozen butter grated

Wet Ingredients

1 tbsp vanilla extract
1 egg
½ cup pumpkin puree
1 tbsp honey
¼ cup heavy cream

Brown Sugar Topping

¼ cup brown sugar
¼ cup quick-cooking oats
1 tbsp softened/melted butter

Instructions

Preheat oven to 400 degrees
Line a baking sheet with parchment paper.
In a large bowl, sift the flour, brown sugar, baking powder, sugar, cinnamon, nutmeg, orange peel, pumpkin spice and salt.
Using a cheese grater (large holes) grate one stick of frozen butter and blend it into the mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg, heavy cream, vanilla extract, honey and pumpkin puree.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
Arrange the wedges on your baking sheet or scone pan.
To make the topping, melt the butter carefully in a pan on the stove. Add in the brown sugar and oats and mix well.
With your fingers, press in a decent amount of the topping onto each scone.
Bake for 14 to 16 minutes depending on your oven (I rotate mine after 10 to 12 minutes).
Remove from the oven and allow to cool before enjoying.

What a delicious remake of an old pumpkin pie recipe into a decadent scone. Autumn is such a wonderful season. It’s hard not to think of autumn without pumpkin. One of my favorite pumpkin pie recipes is crust-less. That’s right, no crust. Instead, you cover the pie with a brown sugar topping that holds it all together, while adding a bit more sweetness. That’s what makes these pumpkin pie scones taste even better and adds some crunch. Don’t take my word for it, try it for yourself and enjoy.

Katie

Creamy Southern Style Potato Salad

Posted on July 21, 2017July 21, 2017 by peachpearplumcafe

A nice summer, southern tradition. Just add a grilled burger and slice of watermelon and your set for a wonderful backyard feast. Don’t forget the sweet tea too. This creamy yet tangy potato salad is one of my favorite side dishes. Usually I’m too lazy to make it and I just end up buying a small container from Publix; but there is just something about homemade potato salad that makes the taste and occasion seem so much better.

I’ve added in some tips and tricks that I’ve learned from other recipe bloggers and from experience that will save you some time. It takes about 45 mins, maybe an hour to prep and make this delicious recipe.

Ingredients:

3 lbs potatoes diced

4 hard boiled eggs

½ cup chopped celery

1 tbsp chopped fresh parsley

Salt and pepper to taste

4 to 5 bacon strips (cooked and crumbled)

¼ cup diced chive onions

Dressing:

⅔ cup olive oil mayo

⅔ cup sour cream

1 tbsp apple cider vinegar

1 tbsp yellow mustard

½ tsp celery salt

1 tbsp pickle relish

1 tsp paprika

Directions:

1. Fill a large pot half way with water and place on the stove. Then dice the potatoes and place them into the pot.

2. Turn the stove to high heat and boil the diced potatoes for 15 to 20 minutes.

3. QUICK TIP 1 – Turn the oven on to 350 degrees. Place eggs into a muffin tin and bake for 28 to 30 minutes for boiled eggs.

4. QUICK TIP 2 – Cook your bacon on a George Foreman Grill. It cooks faster and is more crispy. Also the grease is easier to clean up. When bacon is done, lay the strips on a paper towel on a plate to cool.

5. Chop the celery and chives and put to the side until later.

6. Using a medium size bowl, mix the mayo, sour cream, apple cider vinegar and mustard. Then add in relish, celery salt, and paprika. Mix until well blended.

7. Place a large glass dish with cold water (add ice) on the counter near the oven. When the eggs are done baking, place them one at a time quickly into the ice water. Let them sit for 10 minutes before peeling and dicing them.

8. QUICK TIP 3 – Strain the diced potatoes and let them cool in the refrigerator. While they cool off, get a large serving dish that will be easy to mix all the finished ingredients.

9. Pour half the dressing into the serving dish. Dump in half of the potatoes, all the diced eggs and celery. Then pour in the rest of the dressing before dumping the rest of the potatoes. Mix well.

10. Once mixed well add salt and pepper to your liking.

11. Sprinkle bacon, parsley and chives over the top of the potato salad and it is ready to serve.